Effect of Salt Concentration on Quality of Restructured Pork Chops
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04221.x/fullpdf
Reference15 articles.
1. MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES
2. THE RESPIRATORY ENZYMES OF MEAT. III. THE INFLUENCE OF VARIOUS IONS ON BEEF SUCCINOXIDASE
3. D.L. Huffman, 1980 . Process for production of a restructured fresh meat product. U.S. Patent No. 4,210,677.
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